MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos
Charalampos Gantzias, Iliada K. Lappa, Maarten Aerts, Marina Georgalaki, Eugenia Manolopoulou, Kostas Papadimitriou, Evie De Brandt, Effie Tsakalidou, Peter Vandamme
Topics & Concepts
Lactobacillus rhamnosusLactobacillus paracaseiLeuconostoc mesenteroidesLactococcus lactisLactobacillus plantarumEnterococcus faeciumLactic acidLactobacillus brevisLactobacillusStarterEnterococcusBacteriaFood scienceBiologyLactococcusMicrobiologyLeuconostocPediococcusChemistryFermentationGeneticsProbiotics and Fermented FoodsBacterial Identification and Susceptibility TestingIdentification and Quantification in Food